Quick-freezing fresh-keeping shredded cake and making method thereof
A production method and technology for hand-grabbing cakes are applied in the directions of baking, dough processing, baked food, etc., which can solve the problems of crispy and delicious taste and inability to satisfy consumers, and achieve the purpose of increasing the aroma, removing the fishy smell of lard, and making it easier to eat. Simple and convenient effects
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Embodiment 1
[0026] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 250 parts of all-gluten flour, 25 parts of cassava modified starch, 4 parts of salt, 1.2 parts of chicken essence, 40 parts of lard, 4 parts of white sugar, 2 parts of vitamin E, 10 parts of soybean oil, 4 parts of sesame, 6 parts of shallot, 0.1 part of ginger, 0.25 part of white radish, 0.5 part of onion, 0.25 part of pepper, 0.36 part of sodium hexametaphosphate and 130 parts of water.
[0027] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:
[0028] 1) Preparation of mixed oil:
[0029] Mince 0.1 parts by weight of ginger, 0.25 parts by weight of white radish, and 0.5 parts by weight of onion, put them together with 0.25 parts by weight of Chinese prickly ash into 40 parts by weight of lard heated to 130°C, filter and remove the oil residue after 15 minutes, and co...
Embodiment 2
[0040] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 245 parts of all-purpose flour, 30 parts of cassava modified starch, 5 parts of salt, 1 part of chicken bouillon, 35 parts of lard, 3 parts of white sugar, vitamin E1.5 11 parts of soybean oil, 3 parts of sesame, 7 parts of shallot, 0.2 part of ginger, 0.2 part of white radish, 0.6 part of onion, 0.2 part of pepper, 0.3 part of sodium hexametaphosphate and 125 parts of water.
[0041] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:
[0042] 1) Preparation of mixed oil:
[0043] Mince 0.2 parts by weight of ginger, 0.2 parts by weight of white radish, and 0.6 parts by weight of onion, and put them together with 0.2 parts by weight of Chinese prickly ash into 35 parts by weight of lard heated to 125°C, filter and remove the oil residue after 18 minutes, and continue heat...
Embodiment 3
[0054] The quick-frozen fresh-keeping finger cake of the present embodiment comprises the following raw materials in parts by weight: 255 parts of all-purpose flour, 20 parts of cassava modified starch, 6 parts of salt, 1.4 parts of chicken essence, 45 parts of lard, 5 parts of white sugar, vitamin E2.5 9 parts of soybean oil, 5 parts of sesame, 5 parts of shallot, 0.3 part of ginger, 0.3 part of white radish, 0.4 part of onion, 0.3 part of Zanthoxylum bungeanum, 0.4 part of sodium hexametaphosphate and 135 parts of water.
[0055] The preparation method of the quick-frozen fresh-keeping finger cake of the present embodiment comprises the following steps:
[0056] 1) Preparation of mixed oil:
[0057] Mince 0.3 parts by weight of ginger, 0.3 parts by weight of white radish, and 0.4 parts by weight of onion, and put them together with 0.3 parts by weight of Chinese prickly ash into 45 parts by weight of lard heated to 135°C. After 12 minutes, filter to remove the oil residue, a...
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